Domaine Remi Niero estate spotlight
The official Domaine Niero channel presents the Condrieu family behind this Saint-Joseph: Remi Niero, the cellars, and the granite sites that feed Bois Prieur.
The market on this bottle
Wine-Searcher tracks this 2022 Saint-Joseph Bois Prieur Rouge, Niero, Remi across the open market. Their published U.S. low is $55.47 and the average is $83.20. Our slash is $55.00.
2022 Saint-Joseph Bois Prieur Rouge, Niero, Remi
Remi Niero's parcel Saint-Joseph Syrah from young granite vines, dark berry and pepper, a 93-point 2022 you can open at fifty-nine dollars.
Bois Prieur is 100 percent Syrah from a 15-year-old Saint-Joseph parcel: dark berry, grilled meat, black cherry, and a peppercorn lift after barrel aging, now $41.
A Condrieu family's Saint-Joseph, not a bulk Northern Rhone Syrah
Remi Niero makes this from the cellars in Condrieu, the same house known first for Viognier. Bois Prieur is the parcel red: 15-year-old Syrah, barrel-aged, 4,200 bottles. James Suckling 93 found dark berry, grilled meat, wafer, raw chocolate, and a peppercorn drive. Wine Enthusiast 93 layered black cherry, violet, saffron, and sweet oak spice, then mushroom on a firm core. Wine Spectator 92 called it toasty and broad, with red licorice, tobacco, cardamom, espresso, and cedar.
The house
Jean Pinchon founded the domaine in 1973. Robert Niero took over in 1985. Remi joined in 2004 and now runs the cellars in Condrieu with his wife Krystel.
The wine
100% Syrah, Bois Prieur parcel, barrel aged. 13% ABV. A small Saint-Joseph next to the family's Condrieu and Cote-Rotie.
The scores
James Suckling 93. Wine Enthusiast 93, cellar through 2035-plus. Wine Spectator 92, drink now through 2030. Guide Hachette two stars.
The drinker
Dark berry and pepper first. Serve 60 to 64 F. Thirty minutes of air. Grilled rack of lamb or a butter-basted steak.
Creamy Syrah with a peppercorn spine
James Suckling called it muscular, dense, and creamy, then voluptuous blackberry and dark chocolate with a lift of peppercorns. Wine Enthusiast focused on a dense core of black cherry and mushroom. Guide Hachette found crushed red berries and dark chocolate on a silky, living palate.
A ripe Northern Rhone year that still left Niero's Syrah at 13 percent alcohol. The 2022 is creamy and broad without turning heavy, which is why Suckling could praise both density and a peppercorn drive.
Dark berry, black cherry, grilled meat, violet, saffron, wafer, raw chocolate, sweet spice.
Medium to full, creamy tannin, 13% ABV, barrel aging, a firm enough core to cellar.
Peppercorn, espresso, cedar, tobacco. Serve 60 to 64 F. Thirty minutes of air.
Young vines, barrel, a Condrieu cellar's Syrah hand
Bois Prieur is a parcel cuvee from vines about 15 years old. Guide Hachette notes barrel aging. Wine Spectator recorded 345 cases made and 50 imported. The cellar is in Condrieu, where Remi Niero also raises Viognier and Cote-Rotie.
The domaine has converted to organic farming. Saint-Joseph here is a small holding next to Condrieu and Cote-Rotie, not a high-volume Northern Rhone brand.
Serve 60 to 64 F. Thirty minutes of air lets pepper, cedar, and black cherry settle into one line.
Three generations from a Condrieu cul-de-sac
Domaine Niero is still a family cellar in the village of Condrieu, not a negociant label with a Saint-Joseph sticker.
Jean Pinchon founded the domaine in 1973. Robert Niero left banking in 1985 to take it on and grow the vineyard.
Remi joined in 2004 and now oversees Condrieu, Cote-Rotie, Saint-Joseph, and Crozes-Hermitage with Krystel. About nine hectares in total.
Bois Prieur is the Saint-Joseph voice: granite Syrah, barrel, a bottle small enough that the family still has to choose who drinks it.
Lamb fat, a hard sear, and a little smoke
Northern Rhone Syrah wants browned meat, herbs, and a plate that can take pepper and cedar. Lamb and steak do that work.
Two plates. One grilled rack of lamb. One butter-basted steak. Both can take creamy Syrah and a peppercorn finish.
Serve 60 to 64 F. Thirty minutes of air. A large Syrah glass.
Grilled Rack of Lamb with Demi-Glace Butter
A hot grill, lamb fat, and a rich butter sauce give Bois Prieur the savory depth it wants.
Why it works: Lamb richness meets creamy tannin. Herbs and browned edges echo pepper, cedar, and grilled meat.
View Recipe for grilled rack of lamb with demi-glace butter (opens in a new tab)
Pan-Seared Butter-Basted Steak
A thick steak, butter, and a hard sear. The weeknight plate for 13 percent Saint-Joseph.
Why it works: Beef fat softens the tannin. Fond and butter pull black cherry, chocolate, and espresso through the glass.
View Recipe for pan-seared butter-basted steak (opens in a new tab)Put this Saint-Joseph in the cart
Remi Niero, James Suckling 93, granite Syrah. Forty-one dollars against a $100 typical retail.
Put it in the cart. This is the Condrieu family's Saint-Joseph, not a bulk Northern Rhone, priced so you can actually pull the cork.
